I just brewed a German Pilsner with Hochkurz decoction. This time I lowered the kettle pH to 5.35 with lactic acid to try out the supposedly positive effects of a lower wort pH. I think I got the idea from some German brewing blog you may have heard of

I just brewed a German Pilsner with Hochkurz decoction. This time I lowered the kettle pH to 5.35 with lactic acid to try out the supposedly positive effects of a lower wort pH. I think I got the idea from some German brewing blog you may have heard of

I just brewed a German Pilsner with Hochkurz decoction. This time I lowered the kettle pH to 5.35 with lactic acid to try out the supposedly positive effects of a lower wort pH. I think I got the idea from some German brewing blog you may have heard of